Every restaurant's reputation is built on the cleanliness of its crockery and glassware. Dishwashers and glasswashers are an essential part of maintaining hygiene. Today's undercounter machines include a powerful operation with easy-to-use, super-fast cycles that can last from just one to three minutes. They ensure there is always a supply of freshly washed dishes. Many dishwashers are insulated for noise reduction and include essential maintenance features such as self-cleaning and integral water softeners to reduce the build up of limescale. Commercial glasswashers can wash approximately 1,000 large glasses per hour. To keep glasses sparkling like new, commercial glass polishers can buff around 350 glasses an hour without the need of polishing agents.

Ice is an essential ingredient for many cool drinks and cocktails. Ice machines can produce individual cubes at the rate of approximately 70 kilograms every twenty-four hours, ensuring even the busiest restaurant never runs out of ice.

They usually include large, chilled storage compartments to prevent ice melting. The range also includes versatile ice crushers for effortless drinks presentation.

Traditional cooking equipment ranges are powered by gas or electricity and are large and robust. They usually have six or eight-burner hobs and spacious ovens with multiple shelves that can easily accommodate large batches of food.

There is an enormous selection of specialised cooking equipment such as pizza ovens, griddles, toasters and commercial rice cookers. Free-standing upright steam ovens include perforated shelves for steaming large batches of food.

Blenders are perfect for whisking, smoothie-making and turning ingredients into sauces or puree. There is a wide choice of blenders that can produce individual servings or batches.

The range includes hand-held stick blenders, machines for making milk shakes and gadgets for mixing cocktails.

An essential piece of equipment for maintaining economical food supplies is a commercial freezer. It provides long-term storage of inexpensive ingredients bought in bulk, and for holding pre-prepared sauces and dishes. Seasonal fresh foods can also be frozen for use at a later date instead of them going to waste.

Moderately sized freezers are suitable for fitting under counters or into narrow gaps. For particularly large restaurants, the walk-in freezer room offers the ultimate in food storage. Features include tiered shelving, insulated panels, energy-efficient LED lighting and doors that can be locked.

Many fresh foods such as dairy products, salad vegetables, and raw and cooked meat require chilling in a commercial fridge to prevent bacteria developing. High-density insulation ensures that the fridges maintain an ambient temperature regardless of the kitchen's prolonged, excessive heat.

There are commercial fridges available in a variety of useful configurations including tall cabinets, undercounter models and those that double as food preparation stations. Walk-in fridges offer vast storage areas for the busiest commercial kitchens. They usually feature LED lighting, racks, shelves and adjustable thermostats.

Food preparation is an important aspect of an efficient, well-organised restaurant kitchen. Foods such as roast meats can be cooked in advance, but to significantly reduce the risk of harmful bacteria developing, they must be chilled as quickly as possible.

‍Blast chillers are ideal as they use waves of cold air moving at speed to reduce the temperature in a very short space of time. It even maintains the just cooked quality of the food, helping roasts to stay succulent. The food can then be stored in a fridge or freezer until it is required.